Cook the peas in enough water to cover until tender, about 1 1/2 hours. Peel bananas and lay them whole on top of the peas without mixing. Continue to cook for 10 minutes until bananas are soft, adding a bit of water if necessary to prevent peas from sticking to the bottom of the pot.

Meanwhile, heat the vegetable stock in a skillet or pot large enough to hold the peas and bananas. Brown the onions. Then with a slotted spoon, remove bananas and peas from the first pot and add to the onions. Sprinkle in the salt and continue to cook over medium heat, stirring gently but constantly, until stock has been absorbed. Serve hot.

My husband’s birthday was last Friday, and I thought I’d be sharing his birthday cake (a carrot cake) with you rather than veggie chili, but in cooking (as in all things) it doesn’t pay to take things for granted. The cake was not a success. It sank in the middle and was only edible because... […]

I don’t remember how old I was when I first heard the explanation of why dogs circle around before laying down, but my fascination with the enchanting instinct to tamp down invisible grass has stayed with me all of my life. It’s fair to say I’ve internalized that fascination at a very deep level. Most […]